Culinary Adjuncts

Culinary Adjuncts

Company: Onondaga Community College

Job Location: Syracuse, NY

Category: Culinary Arts

Type: Adjunct/Part-Time

Onondaga Community College, located in Syracuse, NY, is a college of the State University of New York (SUNY) system and one of 30 locally sponsored community colleges throughout New York State. Onondaga County is our sponsor. We offer two-year degree programs that serve as transfer opportunities to baccalaureate degree programs at four-year campuses or for direct entry to the workforce. We also offer certificate programs that can generally be completed in one year. Onondaga is a diverse educational learning community. We are committed to creating and maintaining an atmosphere where individuality is not only recognized - but encouraged - to contribute to the fabric of the campus environment. We continue to serve the educational and economic development needs of the region and proudly boast more than 40,000 alumni.

Onondaga Community College in Syracuse, NY, is accepting applications for an adjunct chef instructor in our Culinary Management program to teach classes.

Bakery Principles Adjunct Faculty

This course gives students a working knowledge of the fundamentals of baking techniques and the scientific principles behind it in a commercial bakery. Students will learn the appropriate bakery methods that may be applied to yeast raised doughs, quick breads, pies, cakes, cookies, and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Pre/co-requisite(s): FSA 100; co-requisite(s): FSA 103BL, FSA 103C, and FSA 103CL. Approved uniform is required. 2 credits.

Culinary Adjunct Faculty

This course focuses on introducing advanced culinary techniques and methods. This advanced culinary course will consist of lectures, demonstrations, and hands-on work by students. In each class session students will be introduced to a topic and have the opportunity to practice and refine their skills in production of American and international cuisines, advanced culinary presentation techniques, and fundamentals in garde manger.

Culinary Principles Adjunct Faculty

This course gives students a working knowledge of the fundamentals of culinary techniques and the scientific principles behind it in a commercial savory kitchen. Students will learn the appropriate cooking methods that may be applied to meats, fish, poultry, starches, and vegetables. The basic cooking methods are introduced and practiced in the laboratory. Students will also learn the proper techniques used in the preparation of stocks, soups, and sauces. Major hospitality and institutional food service applications will be covered.

Additional Information:

• Adjunct rate of pay for the 26/27 academic year is $1,527/credit hour. Classes will be assigned on an as needed basis dependent upon enrollment.
• Adjuncts are eligible to participate in the NYS Teacher's Retirement System.

Application Instructions:

• To be considered, please submit a resume, cover letter and unofficial transcript at time of application, including availability to teach.
• The three (3) references listed in the application must be professional references, two of which must be current or former supervisors. Finalists will be contacted prior to reference checking.
• Offers are contingent on the completion of a post-offer background check, and official transcripts are required upon hire.

Please note: If hired, official transcripts will be required.

Please contact hr@sunyocc.edu if you have questions.

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